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Menu of the Week

A Gourmet Picnic Menu

In Atlanta we have Chastain
Ampitheater with concert's all summer, which is a perfect place for a picnic.
This Gourmet Picnic Menu will be portable, which is very important. It has two
salads so you don't need more than forks and serving spoons. It's the height
of tomato season, so I must insist that the starter uses them. Find the freshest
basil possible; as well as, the perfect Brie. Dessert will be a bar cookie.
When in doubt you can never go wrong with a bar cookie. They are so easy to
make. The salads are two different tastes but go well together. Do everything
in advance.

A Gourmet Picnic Menu

serves 8

Tomato Basil and Brie Spread
with French Bread Slices

Spanish Shrimp and Rice
Salad

Chicken Salad with Green
Fruit

Raspberry Crumb Bars

Tomato Basil and Brie Spread:

4 ripe large tomatoes, seeded
and cut into 1/2 inch cubes

1 lb Brie, rind removed, cheese
cut into pieces

1-cup fresh basil leaves, cut
into strips

3 cloves garlic, finely minced

2/3-cup olive oil

1-teaspoon salt

1/2 teaspoon freshly ground
pepper

Combine all ingredients and
let sit for 2 hours at room temperature at least 2 hours. Serve with slices
of French bread at room temperature so the Brie will spread.

Spanish Shrimp and Rice
Salad:

1/4-cup olive oil

12 scallions, green tops included,
thinly sliced

1 scant teaspoon saffron

2 cups raw rice

1-1/2 teaspoons salt

4 cups chicken broth

1 LB medium shrimp, peeled
and deveined

1/4 LB salami or pepperoni,
cut into julienne

1/2 LB prosciutto thinly sliced

1 green pepper, cut into julienne

1 red pepper, cut into julienne

1/2 cup chopped parsley

Salt

3/4 teaspoon freshly ground
pepper

Heat oil in a heavy pot. Add
scallions and sauté over medium heat for 5 minutes or until wilted. Add saffron
and cook 2 minutes longer. Add the rice and stir, coating grains well with the
oil. Season with salt and pour in the chicken stock and stir. Bring to a simmer,
cover and cook over low heat for 20 minutes or until the rice is done and the
liquid has been absorbed. Let cool.

Meanwhile bring 2 quarts of
water to a boil and add the shrimp. Immediately remove from the heat and cover
and let stand for 2 minutes. Drain shrimp and reserve them. Transfer the rice
to a large bowl, and add the shrimp, sausage, prosciutto, red and green peppers,
parsley, salt to taste and pepper. Toss thoroughly and serve at room temperature.

Chicken Salad with Green
Fruit:

3 LB boneless, skinless chicken
breasts

1-cup heavy cream

2 cups honeydew melon balls
(or chunks if you dare)

2 cups cucumber balls (leave
green skin on)

2 cups green grapes-split

1 cup blanched sliced almonds

1-1/2 teaspoons black pepper

1-teaspoon salt

Grated zest of 1 lemon

1/2 cup chopped fresh dill

1 cup lemon mayonnaise (recipe
follows)

Preheat oven to 350 degrees.
Arrange chicken in a single layer in a large baking pan. Spread evenly with
the cream and bake until done to your taste, about 25 minutes. Cool completely
in the cream then remove the chicken and shred it into bite size pieces. Combine
with the rest of ingredients and toss to mix. Serve chilled.

Lemon Mayonnaise:

2 eggs

2 tablespoons tarragon vinegar

2 1/2 tablespoons fresh lemon
juice

2 tablespoons Dijon mustard

1 1/2 cups mild olive oil

1-cup vegetable oil

2 teaspoons dried tarragon

1-teaspoon salt

Pinch white pepper

Grated zest of 1 large lemon

Place the eggs, vinegar, lemon
juice, and mustard in a food processor and process for 15 seconds. With the
machine running add the oils in a thin, steady stream. Remove to a bowl and
stir in the tarragon, salt, pepper, and lemon zest.

Raspberry Crumb Squares:

Crust:

2 cups butter, melted

4 cups flour

Filling:

1 1/4 cups raspberry preserves,
beaten smooth with a spoon

Topping:

4 1/2 cups flour

3 cups unpacked light brown
sugar

2 cups butter, cut into small
pieces and softened

Preheat oven to 350 degrees.

To make the crust: In a large
bowl combine the butter with the flour until you get dough like consistency.
Spread evenly into ungreased 12x18-inch jellyroll pan. Use waxed paper to evenly
press down crust. Bake for 15 minutes and let cool. While the crust is cooling,
prepare the topping: mix the flour and the brown sugar. Using a pastry blender
cut in the butter until the mixture resembles coarse crumbs. When the crust
is cool, gently and evenly spread the raspberry preserves over the crust leaving
a 1/4-inch border all around. Sprinkle the crumbs generously over the preserves.
You will think you have too much but use it all. Bake for 15 - 18 minutes until
golden brown. Cool before cutting.